Saturday, March 28, 2009


Here's another yummy-looking recipe, this time from my friend Kimberly. Seems my friends like cooking as much as I do. :)


  • 2 small eggplants
  • olive oil
  • 3 medium sized zucchinis
  • 2 shallots
  • 3 garlic cloves
  • 18 to 20 oz fresh tomatoes
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 1 T tarragon, chopped
  • 1 T parsley, chopped
  • 1 bay leaf
  • 1 tsp fine sugar
  • salt and pepper

  • Chop eggplant in small cubes. Place in colander and sprinkle liberally with salt. Leave to drain at least 30 minutes.
  • Chop all zucchini in small cubes.
  • Chop the garlic and shallots thinly.
  • Dice peppers.
  • Heat 2 T olive oil in a dutch oven.
  • Add the zucchinis and eggplants and cook for 5 mins until softer. Remove from pot and set aside.
  • Heat 2 more T olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 minutes, until softer.
  • Add the tomatoes and mix well. Cook for 5 minutes before adding the zucchinis and eggplants again.
  • Season with salt and pepper.
  • Add the chopped herbs, the bay leaf, and the sugar, and cook uncovered on low heat for 1 hour.

I look forward to trying this. Thanks Kimberly!

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